Get ready for your new favorite Christmas cookie! Peppermint puff cookies are covered with toasted sugar, perfectly sweet and topped with a mini kiss.
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Hi friends! Portland had a snow storm last week; in other words, it snowed a little bit and iced over forcing the whole city to shut down. I was a happy little baker because I listened to Christmas music and baked cookies all day!
That is one of my favorite traditions during the holiday season. Baking all day to the tune of Bing Crosby or Dean Martin Christmas tunes and making delicious treats. It is something I look forward to every holiday season, it forces me to slow down and enjoy this beautiful season.
I made a huge batch of Peppermint Puffs (two double batches to be exact) and put half in the freezer for gifts at Christmas. These cookies are perfect for Christmas time; they are a flaky, pepperminty with toasted sugar and topped with a mini kiss, what more could you need in a Christmas cookie?!
My mom used to make huge batches of these for the same reason I do, to share these amazing cookies to family and friends. There is something about this cookie that makes it a great gift. Maybe it’s the soft center or the hard sugar crust on the outside or maybe it’s the perfect size that fits so snugly in cookie boxes. Whatever it is, people will be begging you for the recipe.
Speaking of cookie boxes, I included this in a holiday cookies box along with five other festive treats. To get all
Peppermint Puff Cookies
Ingredients
- 3/4 cup softened butter - 3/4 lb. doubled
- 1/4 cup sugar + more for rolling - 1/2 cup doubled
- 1 egg yolk - 2 doubled
- 1 teaspoon vanilla extract - 2 teaspoons doubled
- 1 egg white - 2 doubled
- 2 cups flour - 3 1/4 cup doubled
- 1/2 cup crushed peppermint - 1 cup doubled
- semi-sweet chocolate chips
- extra sugar for coating
Instructions
- Pre-heat oven to 350°
- Using an electric mixer cream the butter and sugar until blended well
- Add the vanilla extract and egg yolk, keep egg white in a bowl and set aside
- Add the flour gradually and mix until combined
- Add crushed peppermint (I use a food processor or coffee grinder to crush peppermint)
- Put extra sugar in a bowl and set next to bowl of egg whites
- Whisk egg whites slightly; just so they are no longer liquid but not too frothy
- Roll dough into 1 inch balls and dip into slightly beaten egg whites; then roll in the sugar
- Top each cookie with a chocolate chip
- Place on a baking sheet covered in parchment paper
- Bake for 12-15 minutes, until the bottom is brown and the edges are slightly
They look just perfect. Bet they taste great, too! Your Gramma would be proud of you!
Okay, I’m inspired. I guess I’ll do some baking too!
I just love your photographs.